Vocab 4

Question 1

Carre

Answer 1

3/4” dice

Question 2

Oblique

Answer 2

Roll cut

Question 3

Roasting

Answer 3

To cook a product with dry heat over open flame or in an oven while browning the exterior

Question 4

searing

Answer 4

For color, crust and flavor, oven or pan

Question 5

Barding

Answer 5

Covering the outside of lean meat with fat. Call fat/bacon

Question 6

Larding

Answer 6

Strips of chilled fat that are threaded into lean meats

Question 7

Baking

Answer 7

The method of using dry, hot air to cook food in a closed environment

Question 8

Sautoir

Answer 8

Large cooking surface, short straight sides

Question 9

Sauteuse

Answer 9

Sloped sides pan

Question 10

Roasting plaque

Answer 10

Process that involves inserting long, thin strips of fat

Question 11

Baking sheet pan

Answer 11

Flat, rectangular metal pan

Question 12

Truss

Answer 12

Tie and shape meat before roasting

Question 13

Slurry

Answer 13

Deleting pure start in cold liquid and thickening agent

Question 14

Beurre manie

Answer 14

Equal parts flour and whole butter

Question 15

Jus

Answer 15

Juice

Question 16

Jus lie

Answer 16

Juice that is slightly thickened with starch

Question 17

Pan gravy

Answer 17

Sauces that incorporate the pan drippings of roasted meat/poultry

Question 18

Singer

Answer 18

Lightly does the pan with flour to essentially make a roux

Question 19

Deglaze

Answer 19

Using liquid. Wine. To get fond off bottom of pan

Question 20

Degrease

Answer 20

Remove excess of amount of grease

Question 21

Depoullage

Answer 21

Impurities from stock

Question 22

Bechamel

Answer 22

Mother sauce

Milk and white roux

Question 23

Mornay

Answer 23

Daughter cheese sauce of bechamel

Question 24

Soubise

Answer 24

Onion sauce

Question 25

Panada

Answer 25

A paste or gruel of bread crumbs, toast or flour

Question 26

Tourne

Answer 26

7 side football cut